Yields approx. 24-28 regular cupcakes or 48 mini cupcakes
-- Preheat oven 350 degrees F (for regular size) or 325 degress F (for mini size)
-- Line muffin cups with paper liners.
-- In large bowl, sift together, and set aside: 2-3/4 cups sifted all-purpose flour; 2-1/4 tsp. baking powder; 3/4 tsp. salt; 2 tsp. ground ginger; 1/4 tsp. ground nutmeg.
-- On medium speed of electric mixer (paddle attachment), cream until softened (1-2 min.): 1 cup (2 sticks) unsalted butter (room temperature).
-- Gradually add, and beat until lightened (3-4 min.): 2 cups granulated sugar. Scrape sides once or twice.
-- Gradually drizzle in: 4 large eggs, lightly beaten. Beat until no longer slick -- about 5 minutes. Stop once or twice to scrape down sides.
-- On low speed, alternately add in small increments: flour mixture; 3/4 cup milk; 1/4 cup fresh lemon juice; Zest of one large lemon (about 2-3 tsp.); 1/2 tsp. lemon extract (optional, for extra lemon flavor); 2 inch cube (1-1/2 ounces) finely grated fresh ginger (and juice). Begin and end with flour.
-- Fold in: 1/2 cup (2 ounces) finely chopped crystallized ginger.
-- Fill cups about 3/4 full with batter.
-- Bake 22-23 minutes for regular size and 18 minutes for mini size.
-- Cool in pan 5 minutes. Remove to cooling racks to cool completely. Frost with Sibby’s lemon cream cheese frosting.
Sibby’s Lemon Cream Cheese Frosting
-- Beat in large bowl until smooth and creamy: 8 oz. cream cheese; 2 sticks unsalted butter, softened.
-- Slowly add and beat until smooth: 5 cups confectioner’s sugar.
-- Mix in: 1 tsp. pure vanilla extract; fresh-squeezed lemon juice to taste. Start with the juice from 1/2 of a lemon and increase if desired.